This week, I managed to collect a grand total of 90 eggs. Yep, ninety. And just to keep things interesting, I still had 20 eggs left from my last egg haul, sitting in the fridge and giving me that “well, what now?” look every time I opened the door. It was clear: I needed a recipe that would put a serious dent in my egg stash.
Lately, I’ve been on a bit of a beef and bacon streak (if you’ve read my recent posts, you know what I mean), and honestly, I was ready for something different. After a little kitchen brainstorming, I landed on this frittata loaded with eggs and smoked salmon—and wow, it hits the spot.
Here’s a fun little backstory: I first realized how crazy-filling eggs and smoked salmon are during a Mother’s Day buffet with my mom a few years back. I was already deep into the carnivore lifestyle, and I basically just loaded my plate with boiled eggs and smoked salmon. I didn’t get hungry for over 24 hours! If you’re looking for a meal that keeps you full and happy, this combo is the real deal.
So, if you’ve got eggs piling up or just need a break from bacon, give this frittata a try. Let’s get cracking!
Step-by-Step Instructions
Crack 8 eggs into a bowl.
Add 1/2 cup (120 ml) of heavy cream or water…
..plus a pinch of unrefined sea salt.
Whisk everything together until the mixture is smooth and a little frothy.
Set this eggy concoction aside for now.
Place a skillet over medium-low heat and melt 2 tablespoons of butter or tallow. Let it get nice and hot, but don’t let it brown or burn.
Take 8 oz (230 g) of chopped smoked salmon.
Spread it evenly across the skillet and let warm gently for 1—2 minutes. You want it heated through but not cooked further—just enough to wake up those smoky flavors and get ready for the egg bath.
Pour the egg mixture evenly over the salmon in the skillet…
…letting it settle naturally without stirring.
Cover the skillet with a lid and cook on low heat for about 20 minutes. Patience is key here—wait until the eggs are fully set but still tender. No peeking too often!
Once done, turn off the heat and let the frittata rest for 2 minutes. This helps it finish cooking and makes slicing easier.
Slice it up, serve, and enjoy your carnivore-approved feast!
Here’s the recipe for you to enjoy:
Carnivore Egg and Smoked Salmon Frittata
This week, I managed to collect a grand total of 90 eggs. Yep, ninety. And just to keep things interesting, I still had 20 eggs left from my last egg haul, sitting in the fridge and giving me that “well, what now?” look every time I opened the door. It was clear: I needed a recipe that would put a serious dent in my egg stash.
Lately, I’ve been on a bit of a beef and bacon streak (if you’ve read my recent posts, you know what I mean), and honestly, I was ready for something different. After a little kitchen brainstorming, I landed on this frittata loaded with eggs and smoked salmon—and wow, it hits the spot.
Here’s a fun little backstory: I first realized how crazy-filling eggs and smoked salmon are during a Mother’s Day buffet with my mom a few years back. I was already deep into the carnivore lifestyle, and I basically just loaded my plate with boiled eggs and smoked salmon. I didn’t get hungry for over 24 hours! If you’re looking for a meal that keeps you full and happy, this combo is the real deal.
So, if you’ve got eggs piling up or just need a break from bacon, give this frittata a try. Let’s get cracking!
Ingredients
- 8 pastured eggs
- 1/2 cup = 120 ml heavy cream or water
- 8 oz = 230 g smoked salmon, chopped
- 2 tablespoons butter or tallow
- unrefined sea salt to taste
Instructions
- Whisk the eggs, cream or water, and the salt in a bowl. Set aside.
- Heat the butter or tallow in a skillet over medium-low heat.
- Sprinkle the smoked salmon evenly on the skillet. Let warm for 1—2 minutes.
- Pour the egg mixture evenly over the salmon.
- Cover and cook on low heat for about 20 minutes, or until the eggs are set.
- Let rest for 2 minutes, then slice and serve.
Recommended Products
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Kerrygold Pure Irish Grass-fed Butter -
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Quick and Easy Low Sugar Recipes: Delicious Low-Carb Recipes for Crushing Cravings and Eating Clean -
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (3 Pack) -
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (1 Pack)
Tips for Variations
Now that you’ve nailed the basic frittata, it’s time to get a little creative—because why settle for one flavor when you can have a dozen? Whether you want to keep it strictly carnivore, sneak in some keto-friendly veggies, or just jazz things up with spices and cheese, I’ve got you covered. Let’s turn this humble dish into your next kitchen superstar!
Carnivore-Friendly Twists:
Cheesy Upgrade: Sprinkle 1 cup (240 ml) of shredded hard cheese like aged cheddar or Parmesan on the frittata before cooking. It adds a rich, creamy texture and a deliciously savory punch.
Protein Swap: Not a salmon fan? No problem! Try swapping the smoked salmon for cooked shrimp or even flaked cooked crab meat. For a meatier option, fried ground beef or shredded rotisserie chicken works beautifully, too.
Fat Change: Switch up your cooking fat to change the flavor profile—grass-fed butter for a creamy touch, beef tallow for a deep savory note, lard for a subtle porky richness, or duck fat for a luscious, slightly gamey twist.
Seasoning & Keto-Friendly Additions:
Herb Heaven: Add fresh chopped herbs like dill, chives, parsley, or oregano to the egg mixture for a fresh, aromatic lift that pairs nicely with salmon.
Spice It Up: Sprinkle in a pinch of smoked paprika, cayenne, or white pepper (great with salmon!) to give your frittata a subtle kick.
Veggie Ideas: If you want to sneak in some low-carb veggies, try chopped asparagus, sautéed mushrooms, or thinly sliced zucchini. Just keep the portions moderate to let the star of the show, i.e., salmon, shine. And don’t forget to check my Spring Vegetable Frittata recipe!
Feel free to mix and match these ideas to keep your frittata game exciting and perfectly suited to your taste buds!
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